Smothered Pepper Jack Burgers

Name: Smothered Pepper Jack Burgers with Asparagus & Spicy Ketchup
Yield: 2 servings
Cuisine: American
Ingredients: 12 oz Potato; 1 Onion; 1 unit Long Green Pepper; 1 tsp Hot Sauce; 1 tbsp Sweet and Smoky BBQ Seasoning; 10 oz Ground Beef; 1/2 cup Pepper Jack Cheese; 2 Potato; 1 Ketchup; Salt; Black Pepper; 2 tbsp Cooking Oil; 6 oz Asparagus

with Asparagus & Spicy Ketchup

By Recipe0 System

Web CopyThis burger that stacks up against the best, literally: Each bun holds a beef patty that’s been smothered in melted pepper jack cheese AND sautéed peppers and onions. Just in case that doesn’t make this burger a front-runner for first-place, let’s introduce the secret weapon: BBQ seasoning. Some is blended into the patties themselves for smoky-sweet flavor, while the rest seasons a side of tender oven fries. If you aren’t blown away yet, you will be when you’re holding this bad boy in your hands.

American

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

12 oz Potato
1 Onion
1 unit Long Green Pepper
1 tsp Hot Sauce
1 tbsp Sweet and Smoky BBQ Seasoning
10 oz Ground Beef
1/2 cup Pepper Jack Cheese
2 Potato
1 Ketchup
Salt
Black Pepper
2 tbsp Cooking Oil
6 oz Asparagus

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Cut potatoes into ½-inch-thick wedges. Halve, peel, and thinly slice onion. Halve, core, and thinly slice green pepper into strips.

In a small bowl, combine ketchup with hot sauce to taste.

Trim and discard woody bottom ends from asparagus. (Save potatoes for another use.)
2

Toss potatoes on a baking sheet with a large drizzle of oil, half the BBQ Seasoning (you’ll use the rest later), salt, and pepper.

Roast on top rack, flipping halfway through, until browned and tender, 20-25 minutes.

Swap in asparagus for potatoes; roast 10-12 minutes.
3

While potatoes roast, heat a large drizzle of oil in a large pan over medium-high heat. Add onion and green pepper. Cook, stirring, until browned and softened, 7-9 minutes. Season with salt and pepper.

Turn off heat; remove from pan and set aside. Wipe out pan.
4

Meanwhile, in a large bowl, combine beef*, remaining BBQ Seasoning, and a big pinch of salt and pepper. Form mixture into two wide, roughly ½-inch-thick rounds (four rounds for 4 servings).

Set aside half the pepper jack. Divide remaining cheese between centers of each round. Fold edges of meat around cheese, shaping and sealing to create cheese-stuffed patties, each slightly wider than a burger bun. Season all over with salt and pepper.
5

Heat a large drizzle of oil in pan used for veggies over medium-high heat. Add patties and cook to desired doneness, 3-5 minutes per side.

In the last 1-2 minutes of cooking, top each patty with a layer of veggies (you may have some left over), then top with reserved pepper jack; cover pan to melt cheese.
6

While patties cook, halve and toast buns.

Spread cut sides of buns with spicy ketchup. Place smothered patties on bottom buns; drizzle with any remaining hot sauce if desired, then add top buns.

Divide burgers between plates and serve with potatoes and any remaining veggies on the side.

Ground Beef is fully cooked when internal temperature reaches 160º.

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